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1
Position a rack in the lower third of the oven and preheat oven to 375 degrees F. Grease a 17 by 11-inch jellyroll pan, and spread with parchment paper, leaving a 2-inch overhang on the short sides.
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2
Grease the paper and set aside.
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3
Into a small bowl, combine the cake flour with the baking powder and salt.
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4
Whip the eggs until foamy, then add the sugar and continue to beat until the eggs are airy and have tripled in volume, 4 to 5 minutes.
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5
Add the vanilla extract.
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6
Sift about one third of the flour mixture into the batter, folding carefully with a rubber spatula.
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7
Sift and fold in the remaining flour in 2 more additions without over mixing.
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8
Gently pour the batter down the center of the prepared pan, spreading evenly with a spatula.
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9
Bake until the cake springs back when pressed with a finger, 5 to 7 minutes.
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10
Gently lift the cake off of the pan and let rest on a rack for 5 minutes.
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11
Turn the cake out onto a sheet of wax paper and slowly pull away the parchment paper.
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12
Spread the softened ice cream in an even layer over the surface of the cake, leaving a 1/2-inch border along the top and bottom.
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13
Starting with the end closest to you, begin rolling up tightly.
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14
Wrap in the wax paper, then in plastic wrap, and freeze until firm.
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15
Carefully unwrap the cake and set on a serving platter.
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16
Drizzle, if desired, with the chocolate sauce and serve.
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17
Homemade Dulce de Leche, recipe follows
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18
2 cups heavy cream
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19
1 cup milk
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20
1/2 cup sugar
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21
6 large egg yolks
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22
In a medium heavy saucepan, combine 3/4 cup of the dulce de leche, the cream, milk, and sugar.
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23
Bring to a gentle boil over medium heat.
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24
Remove from the heat.
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25
Beat the egg yolks in a medium bowl.
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26
Whisk 1 cup of the hot cream mixture into the egg yolks.
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27
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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28
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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29
Remove from the heat and strain through a fine mesh strainer into a clean container.
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30
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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31
Refrigerate until well chilled, about 2 hours.
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32
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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33
Freeze according to the manufacturer's instructions.
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34
When the ice cream is nearly completely thickened, pour in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream.
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35
Transfer to an airtight container and freeze until ready to serve.
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36
1 quart milk
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37
1 cup sugar
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38
1 vanilla bean, split in half and seeds scraped
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1 teaspoon baking soda
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40
2 tablespoons water
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41
In a large heavy saucepan, combine the milk, sugar, vanilla bean and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
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42
When the milk begins to get foamy on top, stir to incorporate the foam.
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43
In a small bowl, dissolve the baking soda in the water, and add to the milk mixture.
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44
Reduce the heat to low and cook uncovered at a bare simmer.
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45
Let cook, stirring occasionally without working the foam into the milk.
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46
After 1 hour remove the vanilla bean.
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47
Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1 1/2 to 2 hours.
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48
(The milk will continue to darken as it cooks.)
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49
Strain into a clean container and let cool.
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50
Cover and refrigerate until ready to use.
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51
(The dulce de leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.)
